Gluten Free Broccoli Tots with Low Fat Ranch Sauce
I haven’t had a tater tot in ages and honestly, I don’t think they would hold the same appeal for me these days. But I was feeling a little nostalgic recently and decided to try making a healthier, gluten free, and lightened-up version of tots – using broccoli instead of potatoes. And call me crazy but I just can’t quite wrap my wits around broccoli and ketchup, so I made a low-fat, ranch-style dipping sauce to go with them.
To lighten up the ranch style dipping sauce, I used non-fat Greek yogurt and low fat buttermilk and sour cream. I did not use fat-free mayonnaise because, to quote Monica from Friends, “That’s not mayonnaise!”
To make the Gluten Free Broccoli Tots with Low Fat Ranch Sauce, you simply blanch broccoli florets for a couple minutes, chop them up and mix with some seasonings and some stuff to hold them together – mainly a couple eggs and some gluten free Kinnikinnick panko style bread crumbs. Chill the mixture, shape into tots and bake – don’t fry. You don’t have to add the sriracha if you don’t want to, but I encourage you to do so.
So there you go – a lightened up, healthier version of a tater tot – great for kids and grown-ups alike.
- Kosher or fine sea salt
- 12 ounces broccoli florets (2 cups)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup shredded cheddar cheese or dairy free cheese shreds
- 2 large eggs lightly beaten
- 2/3 cup Kinnikinnick gluten free panko style bread crumbs
- 2 teaspoons sriracha sauce
- Gluten free non-stick cooking spray
- ¼ cup non-fat Greek yogurt
- 3 tablespoons low-fat buttermilk
- 1 tablespoon mayonnaise
- 1 tablespoon low-fat sour cream
- 2 tablespoons chopped chives
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Bring a pot of salted water to a boil. Add the broccoli and cook for 2 minutes. Drain the broccoli and chop finely. Combine the chopped broccoli with the onion and garlic powder, ½ teaspoon salt, cheese, eggs, bread crumbs, and sriracha. Mix well and refrigerate for 15 minutes.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Scoop the mixture with a small ice cream scoop and shape like tater tots. Place on the prepared baking sheet, spray with cooking spray, and cook 10 minutes. Flip the tots and cook for another 8 – 10 minutes or until lightly browned.
Whisk together all the ingredients. Refrigerate, covered, until ready to serve.
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